All the basic emulsion sauce recipes use fat, acidity and sometimes egg yolk. It is important in making and finishing the sauces that they are balanced in terms of flavour, even before other flavourings are added. Where egg yolk is included in the base, enough oil or butter must be added to balance the eggy flavour, which is especially noticeable with raw eggs. With so much oil or butter, enough acidity is required to

Master the essential skills of professional cooking, in your kitchen. Learn the techniques that will lead to a lifetime of restaurant-quality cooking with Leiths’ 24-week Professional Essential Cooking Course and Certificate. Attain industry respected training from Leiths, wherever you are in the world. This 24-week course will guide you through all the fundamental cooking skills, techniques and practices that every cook needs to thrive in a modern professional kitchen. I would absolutely recommend Leiths Online. If you want to get your foot in the door with understanding the basics of cooking or getting an idea about a future career in food or just as a hobby, it is the place to start." To stabilise a beurre blanc, once the reduction is made, add 1 tbsp double cream and reduce again by about half. Strain, then whisk the butter in. Using a teaspoon, scrape all the brown meat from the shell into a bowl. If the shell is to be used for serving, for a dressed crab for example, remove the inner shell by pressing down firmly along the natural line on both sides of the underside of the shell, then scrub and rinse the shell under cold water to clean completely. Set aside.By the end of the course, you can anticipate becoming a well rounded cook, well-versed not only in recipes and practical skills, but in kitchen management, menu costing, time planning, and presentation. You will be able to take on advanced recipes and cook intuitively. Discover how easy it is to learn with Leiths Online Cookery School by trying this FREE taster session from the Absolute Beginners course. In every session, you will follow a Leiths teacher through a series of step-by-step videos in your own kitchen, learning directly through your experience. Meanwhile, bring a large saucepan of well salted water to the boil (about 25–30g salt per 1 litre of water).

At the end of the course, you can take a final assessment to earn your Certificate of Completion. To earn the full Leiths-accredited Essential Cooking Certificate, you can take an in-person assessment in London for an additional fee. For anyone with career aspirations in food, our professional courses provide all the skills you need for success, with full – time and part – time short course option s , available in- person or online. This course can directly award you with a Certificate of Completion, but it is also possible to earn the full Leiths Essential Certificate with the skills you learn in this course.

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When buying a lobster, look for a medium-sized one that feels heavy for its size, indicating good muscle quality, with all legs and pincers intact and not hanging limply. The lobster must be alive, show lots of muscular activity, such as tail flapping, and there must be no frothing at the mouth, which can indicate stress. To store live lobsters before cooking, place in a large container in the bottom of the fridge with a damp tea towel over them. Do not remove the elastic bands from the pincers until after cooking. Only buy cooked lobsters from a trusted source. You can either cook lobsters whole, then remove the meat, or halve and grill them. Carefully remove any small bits of shell and discard, then gently pull the shell from the claw meat. If carefully done the claw meat can be removed whole. Leiths Online Cookery School is a winning partnership between Leiths School of Food & Wine - the esteemed cookery school - and education technology pioneers, Workshop.